Recipe: Camper's Pizza (using crescent rolls)

CAMPER'S PIZZA

12 ounces lean ground beef, (80 percent lean)
1 onion, chopped
1/2 teaspoon salt
1 (8 oz.) can refrigerated crescent rolls
1 (8 oz.) can pizza sauce
1 (4 oz.) can mushroom stems and pieces, drained and chopped
1 can (2 1/4 ounces) sliced pitted black olive
1/3 cup coarsely chopped green bell peppers
1 cup (4 ounces) shredded mozzarella cheese
1 teaspoon crushed dried oregano leaves

Cook ground beef and onion in well-seasoned 11 to 12-inch heavy skillet with heat-proof handle over medium coals* until no longer pink, stirring occasionally to break up beef. Remove beef mixture to paper towel; season with salt. Pour off drippings, leaving skillet "greased".

Separate crescent roll dough triangles; place in skillet, pressing edges together to form bottom crust and 1-inch rim up side of skillet. Spread half of pizza sauce over dough; spoon ground beef mixture over sauce. Top with mushrooms, olives and bell pepper. Pour remaining sauce over all; sprinkle with cheese and oregano. Place skillet in center of grid over medium coals*.

Place cover on cooker and cook 20 to 30 minutes or until crust is lightly browned.

*To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds.

Note: If cooked over open grill or coals, cover skillet tightly with aluminum foil.

Servings: 4
Source: National Cattlemen's Beef Association and Susan Parenti